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Today is day seven of this disaster that we started from scratch, and we still need to give it more

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feedings.

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Let's just take a look.

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You should notice a very similar pattern.

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We see some bubbles.

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We see some growth tomorrow.

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Maybe what I'll do is I'll take a video to show you the sides.

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So this way you can see how much it has risen.

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Right now it's about half an inch or so, maybe in one and a half centimeters if you're thinking and

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metric units.

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And, you know, one one way that you know that it's active is one.

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You can see the bubbles to the smell.

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OK, so now today it has a little bit more of a vinegar smell.

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And once when I pull the spoon to mix it, I will be able to see some of the bubbles that are inside

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the dough.

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OK, so why are we doing these feedings?

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It's to make sure that we're colonising the right bacteria and the right yeast.

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The lacto bacteria that cause it to be sour.

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We need to make sure we give them time to grow and to allow the correct yeast to grow, who has the

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symbiotic relationship with with those microorganisms?

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So let's go ahead and empty out 80 to 90 percent of it.

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And this is getting pretty close to being ready.

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Now, if I wanted to at this time, I probably could make a bread.

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The only problem is, is that the yeast isn't really that strong.

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And so I'd have to give it a lot of extra time to sit on the bench in order to develop.

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And most likely what's going to happen is that the the dough, the bread that you get is going to be

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too sour.

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We don't want that.

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It is nice to have some sour flavor in your sour dough, but you don't want it to be overly sour.

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That's why when we use the lebon or the starter to make the living, we usually want to make sure that

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the Lebanon is nice and young and the starters nice and young.

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We don't want to use a starter that has been fed 24 hours ago and has already risen and fallen.

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Beautiful.

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OK, great.

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So we'll come back tomorrow and see how this looks on day eight, going to go ahead, put this back

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in the cabinet and I'll see you tomorrow.